Pasta Salad With Steak In Balsamic Vinaigrette Food

BALSAMIC BASIL PASTA SALAD

Steps:

• Boil your pasta. While your pasta is cooking, make your dressing. Whisk together the vinegar, garlic powder, mustard, salt and pepper. While still whisking, drizzle in your olive oil. Once fully combined, set aside.
• When the pasta is done cooking, drain well then add a few tablespoons of the dressing to the pasta to prevent sticking and refrigerate until cold in a large bowl - this makes about 13 cups so be sure to have a big enough bowl! (Hot Tip: Don't rinse your pasta in cold water after cooking, removing the outer starch can keep the dressing from sticking well to it!)
• Add the remaining ingredients to the pasta (you may need to give the dressing another good whisking before adding if the oil has separated). You can serve this right away, but it's even better if it can have some time to marinate in the fridge! Once it's refrigerated, I like to let it sit on the counter for a few (the olive oil will thicken in the fridge and setting it out re-liquifies it) then give it a good stir before serving.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

BALSAMIC VINAIGRETTE PASTA SALAD

Steps:

• Clean and chop all veggies.
• Boil pasta till al dente.
• Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
• Drain pasta/veggies and rinse in cold water to stop cooking.
• Add all veggies to pasta and mix.
• Add ham.
• Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine "soupy".
• Serve immediately with the Gouda sprinkled over the top.

PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

BALSAMIC PASTA SALAD

Steps:

• Whisk first 6 ingredients together to prepare the dressing mix, set aside.
• Cook the pasta of your choice.
• While pasta is cooking, chop broccoli and blanch for 2 minutes.
• Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
• Pour dressing mix on top of pasta mixture; toss to coat.
• Chill until ready to serve.
• **Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.

PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)

Steps:

• Cook pasta as directed. Rinse under cold water and drain well.
• Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
• Toss lightly before serving.

BALSAMIC-SEASONED STEAK

Steps:

• Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.